SCOTCH EGGS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
3.0 – 4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Boil the eggs for 10 minutes.
  2. Strip the shells from the boiled eggs.
  3. Cover the boiled eggs with forcemeat made by recipe No. 417, or substitute pounded anchovies for the ham.
  4. Fry the eggs in boiling lard until they are a nice brown.
  5. Drain the fried eggs before the fire to remove greasy moisture.
  6. Dish the eggs.
  7. Pour from 1/4 to 1/2 pint of good brown gravy around the eggs.
  8. To enhance appearance, optionally roll the eggs in beaten egg and sprinkle with bread crumbs, though this is scarcely necessary if carefully fried.
  9. Ensure the flavor of the ham or anchovy in the forcemeat predominates, as it should be very relishing.
Original Text
SCOTCH EGGS. 1666. INGREDIENTS.—6 eggs, 6 tablespoonfuls of forcemeat No. 417, hot lard, 1/2 pint of good brown gravy. Mode.—Boil the eggs for 10 minutes; strip them from the shells, and cover them with forcemeat made by recipe No. 417; or substitute pounded anchovies for the ham. Fry the eggs a nice brown in boiling lard, drain them before the fire from their greasy moisture, dish them, and pour round from 1/4 to 1/2 pint of good brown gravy. To enhance the appearance of the eggs, they may be rolled in beaten egg and sprinkled with bread crumbs; but this is scarcely necessary if they are carefully fried. The flavour of the ham or anchovy in the forcemeat must preponderate, as it should be very relishing. Time.—10 minutes to boil the eggs, 5 to 7 minutes to fry them. Average cost, 1s. 4d. Sufficient for 3 or 4 persons. Seasonable at any time.
Notes
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